Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free Recipes

WHOLE WHEAT PUMPKIN RAISIN MUFFINS

Steps:

• Preheat your oven to 350ºF and grease 12 jumbo muffin cups (or 24 regular-size muffin cups).
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
• Put the milk beverage, pumpkin, honey, eggs, and oil in a large mixing bowl. Beat with a hand mixer until foamy.
• Add the dry ingredients to the wet, and stir until the batter is just combined. Do not over mix.
• Fold in the raisins and almonds or pumpkin seeds.
• Divide the batter between the prepared muffin cups; they should be about ⅔ full.
• Bake for 20 to 25 minutes, or until the muffin tops spring back when touched and a toothpick inserted into the center of a muffin comes out clean.
• Let cool for 5 minutes in the tins before removing the muffins to a wire rack to cool completely.

LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
• Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
• Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.

DAIRY FREE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350°F or 175°C and set an oven rack in the middle position.
• Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt in a large mixing bowl.
• Add pumpkin pie filling or butternut squash puree, eggs, oil, and water. Make sure not to leave any of the dry mixture at the bottom. Smooth out any lumps you may find.
• Use a ladle to pour batter into paper-lined muffin pan cups until about ⅔ full.
• In a separate medium sized mixing bowl, whisk together flour, sugar, brown sugar, and cinnamon. Add oil and use a fork to mix until combined into a streusel.
• Sprinkle the streusel on top of each cup of batter.
• Bake for or 25 to 30 minutes or until tested inserted in centers comes out clean.
• In a small mixing bowl combine powdered sugar, maple syrup, and water until smooth.
• Let cool for 10 minutes before moving to cooling rack.
• Drizzle icing over reach muffin.

PUMPKIN RAISIN MUFFINS

Steps:

• Mix oil& sugar.
• Add eggs& pumpkin.
• Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
• Stir in raisins.
• Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

PUMPKIN RAISIN MUFFINS

Steps:

• Preheat oven to 400°F.
• Put muffin cups into muffin tins or grease the tins.
• Cream butter (or margarine) and sugar until fluffy.
• Beat in pumpkin and eggs.
• Dredge raisins in 1/2 cup flour.
• Sift remaining flour and spices together.
• pour milk into mixing bowl.
• Mix in dry ingredients by hand until just mixed.
• Sir in raisins.
• Mix in remaining ingredients.
• Spoon mix into paper cups in muffin tin.
• Bake for 20 - 25 minutes.

PUMPKIN RAISIN MUFFINS - GLUTEN FREE

Steps:

• Preheat the oven to 350°F.
• Mix the dry ingredients in a bowl including the raisins.
• Mix the wet ingredients in a separate bowl.
• Add the wet mix to the dry and stir until just moistened.
• Fill 24 muffin cups.
• Bake for 20 minutes or until the muffins are cooked through.
• Enjoy.

PUMPKIN RAISIN MUFFINS FAT FREE DAIRY FREE EGG FREE

Steps:

• Preheat oven to 375 degrees.
• Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
• Add the pumpkin and raisins. Stir until just mixed. Do not overmix.
• Spoon batter into muffin cups, filling to just below the tops.
• Bake 25-30 minutes, until tops of muffins spring back when pressed lightly. Remove from oven and let stand for 5 minutes in the pan, and then remove to a wire rack to cool.